Sure Cure
Ingredients:
Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate added as processing aids, FD&C Red #3
Usage:
Use 1oz. for every 25lbs. of meat.
A basic cure for smoked, slow-cooked meats such as: jerky, sausage, beef sticks, & bologna.
Other common names: Internal Curing Salt, Curing Salt # 1, Pink Salt
** For processing use only. Proper use is the responsibility of the user. Keep away from children**